Y Alcaĺa J M, Ferńandez-Diez M J, Gonźalez-Cancho F
Department of Chemistry and Microbiology, Instituto de la Grasa y sus Derivados, Seville, Spain.
Appl Microbiol. 1969 May;17(5):734-6. doi: 10.1128/am.17.5.734-736.1969.
The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of processed olives, texture tests gave lower values for pasteurized samples than for those obtained from nonpasteurized olives.
研究了碱液浓度和巴氏杀菌对西班牙式曼萨尼亚青橄榄发酵的影响。结果表明，使用合适的碱液时总是会发生快速、正常的发酵，只有在碱处理不当的情况下，巴氏杀菌才有助于乳酸菌的生长。尽管巴氏杀菌似乎不会影响加工橄榄的颜色，但质地测试表明，巴氏杀菌样品的值低于未巴氏杀菌橄榄的样品。
